Frappato

Frappato

Vittoria D.O.C.

100% Frappato

A rare and exclusive grape variety cultivated on only a few hectares, it is best expressed in the red sands of Vittoria, not far from the sea. An aromatic and pleasant red wine as few others, a perfect synthesis between tradition and innovation.

Awards
2013- Oscar Quality/Price - Berebene 2015 guide, Gambero Rosso Editore

 
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Altimetry

70

Above sea level

01

Climate

23°Average temperature

02

Farming system

Spurred cordon

Planting density

4.500 vines per hectare

Now

10.53°C

Cloudiness 20%
Humidity 81%
Wind 2.1mh ↓

First Vintage

2013

See vintages

03
  • 2013
  • Climate
    Cerasuolo has outdone itself. Ideal weather conditions for the whole year. A cool July and August, with a single rainfall refreshing the soil and cleansing the summer grapes. Perfect grapes. Nero d’Avola rich and full of character, very aromatic Frappato. We also extended the maceration a little to produce a slightly more intense Cerasuolo than usual – we shall see!
04

Time of Harvest

20

september

vinificazione

Vinification

Destalking followed by 7 days lying on the skins, after a particularly soft pressing with the basket press (vertical press), malolactic fermentation in stainless steel vats, where it matures until bottling

Frappato
05

Alcohol Content

13,5%vol.

06

Aging Capacity

To drink at once or keep for 2-3 years

Tasting Notes
  • Eyes
  • Nose
  • Mouth
Ruby red with mauve reflections.
The notes of rose and candied violet are typical, with a elegant smokey tone.
In the mouth much red fruit with balsamic tones.
Note
Pairings
The extraordinary versatility of this Sicilian Claret shows itself in the classics of everyday, such as with pasta dishes like rigatoni all’amatriciana, spaghetti alla Bolognese and lasagne. Its adaptable nature extends to contemporary food; it is ideal with cheeseburgers. Hypnotic with fresh soft cheese, and in dressing up with a mushroom and onion soup.
With Casa Planeta’s Kitchen
Trippa Finta

Fake tripe

We were very young and the war had taken away most of what we had. Mother had never cooked before, having always had two cooks at her service, so she had to get down to work. All we had to eat were vegetables and soups. Then one day, Mother served us a huge frittata that we ate heartily. After the war, we discovered that she’d made the frittata with swallows’ eggs. Mother had saved each egg

for weeks until she had enough of them to make us a frittata: 50 eggs. Eggs are like meat in times of poverty.

Carolina Planeta

Ingredients

Serves 4

4 eggs

100 g / 3 1/2 oz. Parmigiano Reggiano DOP

100 g / 3 1/2 oz. Sicilian Pecorino DOP

250 g / 9 oz. thick tomato sauce

70 g / 2 1/2 oz. onion, minced

50 g / 1 3/4 oz. sifted flour

1/2 tbsp. breadcrumbs

1/2 glass milk

40 g / 1 1/2 oz. parsley

basil leaves

extra-virgin olive oil

salt to taste

pepper to taste

 

Difficulty 1/5 | Preparation Time 25 minutes

Whisk the eggs with the grated cheeses. Wash the parsley and mince the leaves. Blend the egg and cheese mixture with the parsley, flour, breadcrumbs and milk. Pour a teaspoon of oil in a non-stick pan, and then use a paper towel to wipe the pan. When the pan is hot, pour the batter on it to make very thin frittatas. Make at least 5 of them. When ready, let cool. Meanwhile, braise a minced onion in some water. When the onion is cooked and the water has evaporated, add some oil.

When the onion begins to sizzle, add the tomato sauce. Cut the frittatas into 1-cm (1/2-inch) strips and dip them in the tomato sauce. Serve the fake tripe while warm. Sprinkle generously with Parmigiano Reggiano, ground black pepper, fresh basil, and drizzle with oil.

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